- 2 large eggs
- Kosher salt
- Black pepper
- ½ tablespoon unsalted butter
- 1 ounce sharp cheddar (or other hard cheese), grated
- Crack the eggs into a small bowl along with a pinch of salt and pepper. Whisk to combine.
- Melt butter in an 8-inch nonstick skillet over medium heat. Once the butter has melted, pour the egg mixture into the pan. Cook, tilting the pan so that the eggs cover the surface evenly, until the mixture is just set, about 2 minutes. Sprinkle cheese over half of the egg mixture. Using a rubber spatula, gently fold the other side of the eggs over the filling. Cook for another minute, until the cheese has melted. Slide omelet out of skillet and onto plate to serve.